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Rice and Green Lentils in Coconut Milk

Once again I have consulted my copy of World Vegetarian Classics by Celia Brooks Brown. Forgoing the simple task of deciding on a bean and soaking it the night before, I was focused on split dals and legumes, and a grain to balance it all out. This one pot creamy rice and lentil dish from Tanzania turned out to be the perfect mid-week meal solution. Like the split pea cilantro dumplings in a coconut curry I made recently, this recipe comes from the chapter on dishes from Central, East and Southern Africa. Much like a khichari in texture and spicing, the Indian influence in the Eastern region of Africa shines out here. I modified the recipe to suit my spicy tastes.

Heat the oil in a large saucepan over medium heat. When hot, add the onion and cook, stirring often, until it begins to brown. Now add the garlic, ginger and chilies, and continue to stir for 1 minute.

Toss in the spices, stir a few times. and then stir in the lentils and rice. Pour in the water and coconut milk and add the salt. Stir to combine all the ingredients and bring to a boil. Reduce the heat to medium-low, cover, and cook without stirring for 40 to 50 minutes or until the liquid is absorbed and the lentils are soft and tender. Check the dish periodically in case you need to add more water.

15 comments:

I had the good fortune to take a couple of classes with Celia Brooks Brown when my husband and I lived in a London a few years ago. She is charming in person and a great teacher. I realize I need this book!

I had the same combination(rice and green lentils) for dinner yesterday! I'd made a khichdi which was so similar to this one except that that recipe does not call for coconut milk.It's amazing to see the similarities between Indian and African cuisines.

Very tasty indeed, and it looks just like the photo! In our oil-conscious household I halved the sesame oil and coconut milk, but it was still delicious. And I am now in my wife's good books for having discovered a delicious new one-pot meal. Thanks!

Hi - just wanted to say thank you for this. I printed it off as soon as I saw it but didn't get round to making it until a couple of days ago. An absolute hit and definitely on the regular menu now and for the rest of my life! Could there be a more comforting comfort food? Thanks again.

Yum. I made this first because coconut milk and lentils were two of the few things left in our pantry and I didn't want to go grocery shopping... but WOW! It was so delicious I made it for Thanksgiving at both of my grandparents' homes, and it was an immediate hit with my spice-loving relatives. And so easy! Thanks!

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.